Homemade Almond Milk: Take 2

Fresh Almond Milk

After my first experience with homemade almond milk, and it not quite failing, but not up-to-par either (a little on the watery side), I decided to give almond milk another shot! I found a different recipe that I figured was a better beginner's recipe. Very simple: just water and almonds! But I learned a new technique: how to blanch almonds! It is recommended to blanch almonds (remove their skins) before using them in almond milk because the skin tends add a slightly bitter taste. I found a recipe through Vegan Reader which I wanted to share with all of you!

Almond Milk

Ingredients

• 1/3 cup raw almonds
• 3 cups water, divided

(That's it?! Yup, that's it!)

Directions

1. In a small pot, bring 1 cup of water to a boil. Add the almonds and boil for 3 minutes.
2. Drain using a mesh strainer.
3. Pour the almonds on a plate and let them cool slightly.
4. When the almonds are cool enough to touch, remove the almonds from their skin. This is very easy, the almonds will pop right out. Naked almonds!
5. In a blender, add 2 cups of water and the naked almonds. Blend until a creamy consistancy forms. Depending on how creamy you prefer your almond milk, you may need to add more or less water or almonds. It's your preference though!
6. Hold a mesh strainer over a bowl and strain the almond milk. A lovely result - fresh almond milk in your bowl and "pulp" in your mesh strainer, which can be used in desserts, such as raw chocolate chip cookies! Store the almond milk in a jar/pitcher/plastic bottle and keep refrigerated. Keep the pulp refrigerated until ready to use. You may notice the almond milk separates a bit while sitting in the fridge - no worries! Just shake it up before using.

I enjoyed learning how to blanch almonds and this was definitely a great recipe to use for those new at making almond milk! But I felt there was something missing in this recipe.... stay tuned for Homemade Almond Milk: Take 3!